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Ok Let' s talk , what did we eat?)

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1 Ok Let' s talk , what did we eat?) on Sun Jul 29, 2012 7:35 am

Phueng

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As we have learnt more about animal behaviour, it has become increasingly obvious that farm animals are not unfeeling 'dumb creatures', but individuals with character and intelligence.
According to The Association for the Study of Animal Behaviour, 'so called dumb animals have much more clever and complex minds than we imagined. Farm animals can learn, reason and predict what happens next in quite remarkable ways'. Yet these qualities are dismissed and ignored when we view them as creatures whose only reason for living is to be killed for food.
Vegetarianism is based on compassion and a belief that humans should not shed the blood of sensitive creatures for food that we do not need. The idea of factory farming is to produce meat at the cheapest possible price using the quickest conveyor-belt methods available. Animals are treated as units of production, and their basic needs are completely ignored in the pursuit of greater profits.

PIGS
When given the chance, pigs show how clean, friendly, affectionate and clever they are. They are intelligent animals, yet most pigs reared for food are kept in dirty, overcrowded conditions on factory farms. Animals fattened for bacon, pork or ham are normally kept in metal pens or, less often, wire meshed cages. Fresh air, exercise and the opportunity to root around in fields are denied to most of the 14 million pigs slaughtered each year in the United Kingdom.
Breeding pigs (who give birth to the piglets fattened for the table) also endure a life of deprivation, often in solitary confinement. Piglets are taken from their mothers at an unnaturally early age, giving the sows little opportunity to fulfil their highly developed maternal instinct. They are impregnated again just one week after their young have been removed and the whole process is repeated. On average, sows survive about 5 pregnancies before they are killed for meat pies or processed meats. Their piglets are slaughtered at about six months old.

THE POULTRY INDUSTRY

Although poultry meat is seen as a cheap and even 'healthy' alternative to red meat, there is a high price paid by the birds themselves. The scale of the poultry industry is massive and it is wholly dependent upon factory farming. Every day, 2 million chickens and 100,000 turkeys are slaughtered for food in the UK.
For chicken, turkey and duck meat, genetic scientists breed birds who will put on weight at a very fast rate when fed on high protein food. Although they are still only baby birds of 6 weeks old when sent for slaughter, the weight of chickens will have multiplied by an astonishing 50 to 60 times during their short lives. Considerable suffering results because the legs of these juvenile birds cannot properly support their unnaturally heavy bodies. One study has shown that 90% cannot walk properly and that 26% suffer chronic pain and discomfort from leg weakness.
Poultry are fattened in overcrowded sheds, without natural light. It is accepted that some 7% of turkeys and chickens die inside the sheds from injury, disease and smothering.

Eggs
Geneticists breed different kinds of birds for egg laying, designing them to lay increasing numbers of eggs. The male chicks of these breeds are considered useless and at a day old, are 'deselected' - that is to say dumped into bins before being destroyed, usually by gassing. Their corpses are most commonly sold to the fertiliser industry.
Most egg-laying hens live in battery cages. Overcrowding is once again a problem, the lack of space for exercise and preening often causing aggressive behaviour. Feather pecking and cannibalism can result, causing injuries and even death.

Poultry Slaughter
When slaughter time arrives, birds are grabbed by the legs, stuffed tightly into small crates and loaded onto lorries. Injuries and smotherings are common during this process. The same methods of slaughter are used for almost all commercially reared poultry, including 'spent' egg-laying hens. After reaching the slaughterhouse, birds are shackled by their legs and, hanging upside down, travel along a conveyor belt for as long as 3 minutes (6 minutes for turkeys). Next, they are stunned, (i.e. made insensitive to pain), usually by their heads being brought into contact with an electrically charged water bath. Then their throats are cut.
It is widely recognised that this method is inefficient and results in many birds actually being boiled alive in the scalding tank (which is designed to loosen feathers after slaughter).

SHEEP
Animal Aid's investigation into the sheep industry, Silence of the Lambs, confirmed that the popular image of sheep leading an idyllic life on hills and in fields is a myth. 'Free-range' creates its own welfare problems. Four million lambs die every year within a few days of birth - one in five of the total flock.
Even though they live outside, sheep also suffer from the drive for extra profits. Drugs are used to fool ewes into producing lambs early, often in the height of winter. This increases death and disease rates, as does the trend to induce multiple births - twins, triplets or even quadruplets.
Sheep are said by some to be stupid, but Janet Taylor, who runs a farm animal sanctuary in Worcestershire, says that 'when you put them in an environment where they are comfortable and not frightened, they are absolutely wonderful characters, full of fun and very bright. They recognise people who are kind to them very quickly.'

BEEF CATTLE
70% of the animals killed for beef in the UK are the calves of dairy cows. The separation from their mothers at or soon after birth is painful for both. Cattle have also paid a high price in the quest for cheaper meat. The emergence of BSE ('mad cow disease'), for example, is believed by the government to be the direct result of feeding processed sheep brains to cows, even though they are by nature vegetarian animals.
It has also become increasingly common to fatten beef cattle quickly on a barley-based diet which often causes liver abscesses in the animals.

DAIRY PRODUCE
To produce commercial quantities of milk, dairy cows must give birth to a calf every year. The calves are taken away more or less immediately so that the milk which nature intended for them can be diverted into the tank for humans. Some calves will be kept to replace their mothers in the milk herd, some are reared for beef and others are exported live to be fattened in veal crates.
The dairy cow's life has become increasingly hard. She has been bred to produce almost twice as much milk as she would have done thirty years ago and suffers as a result, particularly from lameness and painful udder infections. As soon as cows become diseased or infertile, they are sent to the slaughterhouse to be turned into pies or other processed meats, like tinned curries.

FISH
A vegetarian eats 'neither fish, flesh nor fowl'. Many people who give up meat continue to eat fish, perhaps because whilst we could not imagine killing a cow, sheep or chicken ourselves, some of us think we could kill a fish. Nevertheless, eating fish still involves the needless killing of creatures who feel pain and who will struggle to avoid it just like any other animal. There is now firm evidence that fish do feel pain, particularly when baited hooks are stuck into their mouths. They also bleed from the gills when removed from water.
On intensive fish farms, the suffering is even greater. Fish are starved for 24-48 hours before slaughter. They can be killed by several methods: electrocution, gassing, having their gills cut so they bleed to death, or by being placed on ice.

METHODS OF SLAUGHTER
Killing animals is a bloody and barbaric business. In modern abattoirs hundreds of animals can pass along the conveyor-belt system every hour. The floors are often filthy and treacherous with blood and guts and there is a constant stench of death. Equally upsetting is the loud noise from machinery and the squeals and bellows of animals about to be killed.
Many animals seem frightened and are unwilling to be moved into the killing area. Electric goads are used to 'persuade' them and are sometimes (illegally) applied to their genitals and anus. All this is carefully hidden from public view.

Stunning
According to the law all animals must be 'stunned' before slaughter. This means that they should be unconscious before their throats are cut and they are bled to death. (There are exceptions for religious or 'ritual' slaughter for the Jewish and Moslem faiths.) But in practice, stunning methods are inefficient and many animals are still conscious when killed.
Adult cattle are stunned by firing a captive bolt pistol (a gun which fires a retractable bolt) into the forehead. Pigs, sheep and young cattle have tongs charged with electricity placed over their temples. If the slaughterman is not accurate, animals are not properly stunned.
After stunning, animals are shackled by a back leg and hoisted up on to the killing line for the death cut. Then they are processed for supermarkets and butchers' shops.

MARKETS
Around 20 million sheep, cattle and pigs pass through livestock markets every year. Animal Aid's investigation, Auctioning Animal Flesh, showed that animals are often brutally handled and left for long periods without food or water, herded into overcrowded pens or left without shelter in extreme weather conditions. Our investigation also found animals jabbed with sharp sticks and dragged and prodded from auction ring to pens.
Young calves find markets particularly stressful and are often exhausted and dehydrated when loaded up for transport at the end of the day. Animal Aid filmed some who were too tired even to walk up the ramp of the lorry that was to take them away.

MUTILATIONS
An often overlooked feature of farm life is the way that animals suffer routine mutilation. These practices usually cause considerable pain.
Some poultry are 'debeaked' with a red-hot blade in order to stop them injuring other birds when pecking them out of frustration in the overcrowded crates and sheds.
Lambs are castrated and their tails are docked, usually by applying a rubber ring to restrict blood supply. Castration is also performed by the farmer using a knife - but no anaesthetic. According to the Government's own advisors, 'all methods of castration and tailing cause pain and distress'.
Pigs must endure teeth clipping as well as tail docking and castration. Male calves are also castrated without use of an anaesthetic.


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Phueng

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And Now - Little(easy to say) shocking reality(lets name - Inside farm life)

Any one got minds, what did these animals feel? These pigs, bird'ys or fishes?And who are they, owners of these farms?I know, but on this topic i keep that for future.









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